Cooking with spice mixes, pastes and sauces - страница 19

Saffron pairings:

Fruits and vegetables: artichoke, green onions, cabbage, potatoes, corn, leek, carrots, bell pepper, tomato, currant, asparagus, citrus, spinach, apple.

Protein product: lamb, beef, game (especially feathered; rabbit, venison), legumes (rice, peas), yoghurt, sausages, milk, seafood (especially mussels, scallops, oysters, shrimps), nuts, poultry (chicken), fish (especially halibut), cream, cheese, eggs (including mayonnaise).

Other foods: mushrooms, custard, honey, drinks, juice (lemon, orange), dough, bread.

Seasonings and spices: anise, basil, vanilla, cloves, cumin, ginger, cardamom, cilantro, coriander, cinnamon, turmeric, bay leaf, onion, nutmeg, mint, paprika, black pepper, parsley, rosemary, celery, thyme, caraway, dill, fennel, garlic.

Cuisines and dishes: Middle Eastern cuisine, curry dishes, bouillabaisse, Indian cuisine, Spanish cuisine, Italian cuisine, couscous, Moroccan cuisine, paella, risotto, Mediterranean cuisine, soups (especially chicken, fish), stews (especially fish), French cuisine.

SAGE

Sage is one of the most aromatic herbs of the Mediterranean with a warm, spicy-sweet aroma and a fresh sugary, even medicinal taste. Like many spicy herbs, sage has a stronger flavor when in dried form than when fresh. Its aroma can not be confused with another, because it is familiar to almost everyone. By the way, sage has been valued for medicinal properties for centuries, before becoming a culinary delicasy in the world of spices and herbs. And of course, it is worthy to be effectively and successfully combined with other spices and seasonings (rosemary, thyme, oregano, bay leaf) and be a part of aromatic mixed. It is worth mentioning that sage is excellent in dishes with fatty meat (pork, turkey and duck). Sage is one of the few spices that is always used exclusively after one or another heat treatment – it is never used for food in fresh form. It is customary to add it to a dish in the end of cooking process.

Sage pairing:

Fruits and vegetables: cherry, green beans, zucchini, cabbage, potatoes, corn, carrots, tomato, plum, asparagus, pumpkin, citrus, blueberries/blackberries, apple.

Protein product: lamb, beef and veal, wild game (including feathered game; boar), legumes (beans, chickpeas, rice, peas), goat meat, sausages, seafood (especially oysters, shrimps), nuts, poultry (chicken, turkey, duck), fish, pork (including pancetta, prosciutto), cheeses, eggs.

Other foods: broths, mushrooms, honey, pasta and noodle products, various kinds of minced meat, vegetable oil (olive), butter, juice (lemon, orange), vinegar, bread.

Seasonings and spices: ginger, bay leaf, onion, marjoram, nutmeg, mint, oregano, paprika, black pepper, parsley, rosemary, celery, thyme, caraway, fennel, savory, garlic.

Cuisines and dishes: fatty meats dishes, slow cooking dishes, Greek cuisine, Spanish cuisine, Italian cuisine, liver and giblets of different animals, Mediterranean cuisine, soups (especially beans), French cuisine.

SAVORY

This spice aroma resembles thyme, peppermint and marjoram, but with more intence peppery and bitter notes. It is very good for marinades, for fatty meats, stewed dishes and even grill. Savory perfectly complements fried fish. Unfortunately, many cooks underestimate savory value in spice blends. However, it is an integral part of the